Disinfection And Preservation of Food

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Disinfection And Preservation of Food
Samuel Rideal
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Gaxeite (Philadelphia). 1896, 405.
^Merck's Bull., vol. i., pp. 28-40.
^Lancet, vol. ii., 1889, p. 1133.
*Chem, Soc. Joum., 1892, p. 666.
Digitized byGoogk 190 DISINFECTION AND DISINFECTANTS.
double salt of the formula Zn^Hg(CN)io or HgCNg, 4 Zn(CN)j„ but that it was decomposed in the washing, the soluble Hg(CN)a being removed, and the insoluble Zn(CN)a remaining, so that the result was a mixture of variable com- position consisting mainly of zinc cyanide, with, in different samples, 6, 85, 10,
... and 18 per cent, of Hg(CN)a — ^that is, about a 1 to J of what it should be. Long washing or hot washing removes all the mercury.
However useful this preparation might have appeared, the variation in its composition militates against uniform results. Dunstan tried to prepare it in alcohol and other ways, but without success.
Mercuric Chloro-amide, HgNH^Cl, is the insoluble white powder well known as ** white precipitate,** much used for killing Pediculi.
The potassium thiosulphate double salt, 3 Hg(S203)a, 5 KjjSaOg, and the pyroborate, Hg B^O^, have been recom- mended as antiseptics (Helbing).


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